Name: Cheesy Chicken & Portobello Burger with Sun-Dried Tomato Mixed Greens
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 cloves garlic; 0.68 kg ground chicken; ¾ (227 g) block mozzarella cheese; 6 caps portobello mushrooms; ½ medium red onion; 1 ½ (142 g) pkgs spring mix (mixed greens); 18 sun-dried tomatoes, oil-packed; 6 whole grain buns or rolls; black pepper; Dijon mustard; extra virgin olive oil; honey; Italian seasoning; mayonnaise; panko bread crumbs; red wine vinegar; rosemary, dried; salt; Worcestershire sauce

Cheesy Chicken & Portobello Burger with Sun-Dried Tomato Mixed GreensCheesy Chicken & Portobello Burger with Sun-Dried Tomato Mixed Greens — a 45-minute dinner recipe with 19 ingredients, serving 6.Ingredients

3 cloves garlic

0.68 kg ground chicken

¾ (227 g) block mozzarella cheese

6 caps portobello mushrooms

½ medium red onion

1 ½ (142 g) pkgs spring mix (mixed greens)

18 sun-dried tomatoes, oil-packed

6 whole grain buns or rolls

black pepper

Dijon mustard

extra virgin olive oil

honey

Italian seasoning

mayonnaise

panko bread crumbs

red wine vinegar

rosemary, dried

salt

Worcestershire sauce

Instructions

Peel and mince garlic. Place in a large bowl along with the chicken, bread crumbs, mayo, Worcestershire, and spices. Mix with your hands until well combined; set aside.

Wash and dry portobello mushrooms. Remove stems and carefully scrape out the gills. Rub with oil, then season with salt and pepper; place cap-side down on a large plate.

Using your hands, divide chicken mixture between the insides of mushrooms, spreading evenly to the edges. Gently press to adhere.

Preheat a grill pan, outdoor grill, or skillet over medium-high heat.

While the pan heats up, thinly slice cheese.

Once the pan is hot, coat with oil. Working in batches if necessary, add burger patties, chicken-side down and cook, undisturbed, until the chicken is golden brown and cooked through, 4-5 minutes.

Flip patties, top with cheese, and cook until mushrooms are golden brown and fork-tender, 6-8 minutes more. Remove from heat.

Meanwhile, peel, halve, and mince onion. Place in a clean large bowl.

Roughly chop sun-dried tomatoes. Add to the bowl with the onion along with oil, vinegar, honey, Dijon, salt, and pepper. Whisk to combine the dressing.

Wash and dry the mixed greens (skip this step if they came pre-washed). Add to the bowl with the dressing and toss to combine the salad.

Toast buns if desired.

Spread mayo over the bottom half of each bun; top with cheesy burger patties and a small handful of salad. Close with the top half of each bun. Serve with remaining salad on the side and enjoy!

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